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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.12(Wn.137)
- 발행연도
- 2021.12
- 수록면
- 95 - 104 (10page)
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초록· 키워드
오류제보하기
This study investigated the application of egg substitutes for the production of plant-based mayonnaise. Sunflower lecithin (SL) was used to replace eggs. The pH, viscosity, color, stability, and sensory properties were analyzed and compared with those of control (mayonnaise prepared using egg yolk). As measured using instrumentation, pH, viscosity, a and b values were found to be significantly different between vegan mayonnaise and control. As the content of SL increased, pH and a value increased and viscosity and stability improved. However, the L and b values decreased with increasing SL content. Sensory data were also gathered. Notably, the control had the highest appearance acceptance, primarily, because of its high perceived glossiness. The sour odor, which is presumed to influence the preference for smell in mayonnaise, was also found to be similar in mayonnaise with and without SL content of 1.4%. Although the savory taste was highest in mayonnaise with SL content of 4.3%, the mayonnaise prepared using SL content of 2.9% was similar to control in mouthfeel and overall acceptance. As a result, SL content of 2.9% was considered to be suitable for the production of vegan mayonnaise. These results show that SL can mimic egg function in food emulsions and has the potential to produce a wide range of egg-free foods.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론 및 요약
REFERENCES
참고문헌 (55)
참고문헌 신청
Becher, P. (1980). Emulsions: Theory and practice (2nd ed.). Malabar, Florida: Krieger Pub Co., p. 327.
Cabezas, D. M., Madoery, R., Diehl, B. W. K., & Tomás, M. C. (2012). Emulsifying properties of different modified sunflower lecithins. Journal of the American Oil Chemists' Society, 89(2), 355-361.
Cabezas, D. M., Guiotto, E. N., Diehl, B. W., & Tomás, M. C. (2013). Antioxidant and emulsifying properties of modified sunflower lecithin by fractionation with ethanol-water mixtures. London, United Kingdom: In Food Industry, IntechOpen, pp. 589-602. doi: 10.5772/53165.
Caubet, J. C., & Wang, J. (2011). Current understanding of egg allergy. Pediatric Clinics, 58(2), 427-443.
Cho, Y. B. (1995). A study on cooking and processing methods using the structure and nutritional properties of eggs. Culinary Science & Hospitality Research, 1, 165-180.
Cabezas, D. M., Madoery, R., Diehl, B. W. K., & Tomás, M. C. (2012). Emulsifying properties of different modified sunflower lecithins. Journal of the American Oil Chemists' Society, 89(2), 355-361.
Cabezas, D. M., Guiotto, E. N., Diehl, B. W., & Tomás, M. C. (2013). Antioxidant and emulsifying properties of modified sunflower lecithin by fractionation with ethanol-water mixtures. London, United Kingdom: In Food Industry, IntechOpen, pp. 589-602. doi: 10.5772/53165.
Caubet, J. C., & Wang, J. (2011). Current understanding of egg allergy. Pediatric Clinics, 58(2), 427-443.
Cho, Y. B. (1995). A study on cooking and processing methods using the structure and nutritional properties of eggs. Culinary Science & Hospitality Research, 1, 165-180.
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